One of the best things about my job is the gastronomic opportunities allied to being a financial journalist. The most reliable source of delicious catering has been BNP Paribas Securities Services, a division of France's largest bank that does things that no sane human being is interested in. Bizarrely, they have some very nice people working for them, and they throw excellent parties.
Tonight's party was a farewell do for Tony Solway, who is excellent company if you don't mind a certain emphasis on fast cars, and took place in Prism, a City offshoot of the Harvey Nichols empire. I've been there before, but never had their canapés.
Tonight's offerings, well lubricated with Moet et Chandon, were superlative. The foie gras on toast with quince jelly was excellent, as were the tiny smoked salmon blinis and the buffalo mozzarella with cherry tomato crackers, but the star of the show was the scallop tempura. It came with alleged wasabi mayonnaise, but I soon realised that eating them without mayonnaise would speed up the process and make it more likely that I would get almost all of them. Since the alternative was they would be eaten by a load of bankers, that was an easy moral choice to make.
Another time, I'll tell you about snail tempura, but for now, let me just savour the memory of the tiny, crispy hot morsels of batter, each encasing a meltingly sweet scallop. Mmm.
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